Method of making butter and butter oil concentrate



Se t. 10, 1946. 1. J. LUNDAL ETAL 2,407,512

METHOD OF MAKING BUTTER AND BUTTER OIL CbNCENTRATE 7 Filed Sept 7, 1942 3 Sheets-Sheet 1 INVENHQS [was 11 Lyn a6 iigyf? fiobochaax Sept. 10, 1946. 1. J. LUNDAL ETA]...

METH OD OF MAKING BUTTER AND BUTTER OIL CONCENTRATE Filed Sept. '7; 1942 3 Sheets-Sheet 2 I V v/ INVENTORS. I t6 r/T La Lda 2? fiobac/uzwz 1/4 I J. I.

Sept. 10, 1946.

l. J. LUNDAL ET AL METHOD OF MAKING BUTTER AND BUTTER OIL CONCENTRATE 7 Filed Sept. 7, 1942 3 Sheets-Sheet 3 INVENTORS. Igg-e 1f Lunda' P'atentecl Sept. 10, 1946 iJNiTEE STATES PATENT OFFICE METHOD OF MAKING BUTTER AND BUTTER OIL CONCENTRATE Application September 7, 1942, Serial No. 457,612

32 Claims. 1

This invention relates to the processing of lacteal fluids, such as milk products. More particularly, this invention relates to improvements in the efiicient and expeditious processing of milk and cream or similar dairy products to produce concentrated milk fat and butter.

The present accepted method of churning and working butter from cream containing approximately thirty per cent to forty per cent butter fat or milk fat and being either sour or sweet cream is to subject such cream, which has preferably been pasteurized and, when sour, neutralized, to a batch churning operation usually carried out in a conventional drum type of churn and butterworker. The conventional drum type of churn and butter-Worker is generally equipped with shelves and butterworkers designed to facilitate the churning of the cream and the working of the resultant butter.

Subsequent to the conventional batch churning and working operations, during which operatons suitable quantities of standardizing materials, such as salt, water, coloring matter and flavoring matter, may if desired be added, the worked butter is removed from the churn and butterworker and packed for use into tubs or molded into blocks or prints of predetermined sizeand shape. The skillful ripening of the cream, neutralization of excess acid if present in the cream, pasteurization and other heat treatments of the cream, as well as the standardization thereof to secure the desired type and character of churned butter, normally require much apparatus and considerable time and skill.

The batch process of churning and working butter is, of course, very old. More recently various unsuccessful efforts have been made to pro- --duce butter continuously or substantially continuously by first processing the cream or other dairy product containing milk fat to produce thereby what is conventionally known as a plastic cream and then attempting lay-further processing to convert such plastic cream into suitable butter, Such continuous or substantially continuous processes of manufacturing butter have, however, been unsatisfactory and have not been adopted commercially.

Briefly stated in abstract form, the few previously developed processes intended for use in continuouslymanufacturing butter, as well as in the preferred variant of the presently described process, cream or dairy product containing milk fat is concentrated as, for example, by the use of centrifugal separator. Such concentrate is tilized to produce a, separation fraction wherein the milk fat content is in excess of that desired in the finished butter. The concentrated milk fat product may then be standardized by the addition of other ingredients commonly found in butter, such as salt, Water, flavoring and coloring matters, etc., until the desired chemical and physical composition has been secured after which the product is solidified.

One of the apparent reasons for the commercial failure of the hereto-fore developed processes for continuously manufacturing butter is the inability to adapt such former processes to produce butter having the desired uniform composition and texture. Another and probably the chief reason for such failure is that the heretofore developed so-called continuous processes of making butter entailed a loss of milk fat substantially in excess of the loss of milk fat experienced in the conventional batch process of making butter. Such excessive loss of milk fat is apparently due to the inefficiency of those previously developed processes, which inefiiciency may be due in particular to the effect on the cream of the performance of certain steps of such processes prior to the separation operation, resulting in the loss of a substantial quantity of milk fat with the separated skim-milk and more viscous separated products other than cream. The excessive loss of milk fat experienced in thepreviously developed-continuous or substantially continuous processes obviously rendered the same impractical.

The system for the manufacture of butter and milk fat concentrate is separately claimed in our divisional application Serial No. 673,136, filed May 29, 1946, and entitled Butter and milk fat concentrate system. The process of standardizing the dairy product incidental to the manufacture of butter or milk fat concentrate according to the present invention is disclosed and specifically claimed in our divisional application Serial No. 673,137, filed May 29, 1946, and entitled Process of standardizing dairy product. The process of making butter oil from butter is disclosed and separately claimed in our co-pending application SerialNo. 676,195, filed June 12, 1946, as a continuation in part of the present application and entitled Butter oil process. The system for making butter oil from butter is separately claimed in our co-pending application Serial No. 676,196, filed June 12, 1946, as a continuation in part of the present application, and entitled System for making butter oil..

It appears to be impossible in the normal separa tion of cream containing milk fat in the dispersed phase, which type of cream is usually the raw material in the butter manufacturing operation, to secure a satisfactory separation of the milk fat from the skim-milk to enable the economic use of any of the heretofore developed so-called con tinuous churning processes. It has, however, been found by extensive experimentation and research in the perfection of the instant invention that, when the cream or other product containing milk fat and milk solids is first prechurned before the milk solids have been partially set or before the physical characteristics of the milk solids have been changed by a heat treatment such, for example, as high temperature pasteurization, then the prechurning operation brings about a uniting of a substantial portion of the milk fat globules normally present in such cream in the dispersed phase. It has further been found 7 by the same experimentation that such a fprechurned product containing the united milk fat globules may then be heated, if necessary, to a suitable separation temperature, at which tem-- perature an efiicient and satisfactory separation of the milk fat from the skim-milk and other nonfatty viscous material is possible, whereby the resulting loss of milk fat in the separation process is reduced to the point necessary to enable the economic manufacture of butter by the improved continuous method set forth in the following specification.

The principal objects of the present invention are, therefore, to provide improvements in the methods of processing a dairy product, such as milk or cream, whereby substantially pure milk fat concentrate, as well as butter, may be made continuously or substantially continuously, efficiently, quickly, and with a minimum loss of milk apparatus.

Further objects of the present invention are to provide a process by which the product or products, i. e., milk fat concentrate and butter, when made continuously, may be made in such a manner as to possess various desirable chemical and physical properties which determine and improve the flavor, stability, uniformity, keeping qualities, texture and composition of the product or products, and by which such chemical and physical properties may be accurately controlled, regulated and varied at will.

Additional objects of the present invention are to provide an improved process whereby the milk fat concentrate, as well as the butter product, possesses improved keeping qualities, greater immunity from rancidity and a predetermined ratio of ingredients, and by which such product or products are substantially devoid of entrained deleterious gases which, if not removed, may cause the product or products to deteriorate.

/ fat and with the use of a minimum quantity of Other objects and advantages, as well as the scope of the present invention, will become more obvious to those skilled in the art andwill be more completely understood upon consideration and reference to the accompanying drawings and diagrammatic illustrations in which:

Figure 1 is a diagrammatic representation of apparatus suitable and well adapted for the performance of the preferred variant of the present in conjunction with the apparatus diagram- 4 matically represented in Figure 1, whereby an arrangement is secured suitable for the performance of an additional variant of the present invention.

Figure 3 is an elevational view, partially diagrammatic and partially in broken-away section, of the preferred type of apparatus usable as a prechurn and also as a churn, illustrating the features thereof whereby the product passing therethrough may be heat-treated and processed under predetermined super-atmospheric pressure in the presenceofa controlled quantity of gas for a given period of time while being agitated and maintained at a predetermined desired temperature.

Figure 4. is a vertical sectional view of an alternative design of a prechurning apparatus.

Figure 5 is an enlarged diagrammatic illustration of the preferred type of combined sub-atmospheric pasteurizing and deodorizing apparatus.

Figure 6 is a view, partially in broken-away section, of the preferred type of apparatus for use in texturating the solidified butter.

According to the preferred form of performing the instant invention, having reference particularly to Figure 1 of the drawings, in which drawings like numerals are used to identify like elements in the different figures, [0 represents a liquid storage tank of the type employed in creameries and other dairy plants for the storage of milk, cream and similar dairy products. The storage tank it may be of any conventional type, such, for example, of the type illustrated in U. S. Patent No. 1,929,709 and is provided'with an inlet pipe H, a conventional power-driven agitator l2 and a conventional heat exchange medium cir culating coil [3 whereby the liquid stored in the tank is may be slightly agitated and heated or cooled to maintain the liquid at any desired temperature readily indicated by the thermometer The valve-controlled pipe [5 extends from the tank it and is suitably connected to a power- .driven pump #5 for pumping the liquid from the tank It) into a receiving and excess acid neutralizing vat H. The vat H is provided with a suitable heat exchanger, such as a power-driven rotatable coil I8, and in general may be similarto the combined vat and heat exchanger illustrated in U. S. Patent No. 1,786,819. The heat exchanger type of vat i1 is provided for the purpose of heating or cooling a liquid, such as milk or cream, supplied thereto to any desired temperature readily indicated by thethermometer l9.

Suitable material for neutralizing or standardizing the excess acid content of the cream or milk -in the vat H to any desired decreased degree of acidity may be supplied thereto by a valve-controlled pipe Zil'from the neutralizing agent storage chamber 2!. The heat exchange coil 13 is provided in the conventional manner with suitable connections (not shown) for circulating heat exchange medium therethrough.

A valve-controlled pipe 22 suitably connected to a power-driven pump 23 extends from the bottom of the vat ll to a filter 24. The filter 24 may, if desired, be of the conventional type of cream filter generally illustrated in U. S. Patent No. 1,750,997. The conduit 25 is provided to convey the filtered liquid from the filter 24 to the prechurn 26.

The prechurn 26, in the preferred arrangement of apparatus for the present invention, is constructed in accordance with the apparatus illustrated in Figure 3, which apparatus is described in detail hereinafter. Briefly stated, the prechurn 25, in the preferred arrangement of apparatus, comprises a combined agitating and heat exchange unit in which the product passing therethrough is agitated while being heated or cooled under predetermined super-atmospheric pressure and at a predetermined temperature for a predetermined period of time in the presence of a controlled quantity of gas. Generally speaking, the apparatus may be of the type clearly disclosed in the U. S. Patent No. 2,278,340 and is preferably equipped with a device for automatically controlling the quantity of gas admitted into the prechurn and which device may be similar to the arrangement of elements shown in U. S. Patent No. 1,907,486. An alternative form of prechurn is illustrated in Figure 4 of the drawings.

A conduit 27, to which is suitably connected a power-driven pump 28 and a thermometer 29, is connected to the discharge of the prechurn 26 for conducting the prechurned liquid to a liquid heater 38. The heater 3B is preferably of the indirect heat exchange type and may be a tubular type of heater, such, for example, as the type of heater illustrated in U. S. Patent No. 1,988,548.

The heated liquid passes from the heater 3!) through a Valve-controlled conduit 3|, to which a thermometer 32 is suitably connected, to a centrifugal separator 33. The separator 33 is of the T E/l e capable of separating substantially concentrated milk fat from skim-milk and from more viscous and heavier separation fractions which consist chiefly of milk solids. The three separation fractions in the order as mentioned are discharged, respectively, from the separator through separator discharge ducts 34, 35 and 35a.

The skim-milk and heavier separation fractions are conducted by any suitable means (not shown) to any desired'point of disposal. The substantially concentrated milk fat passes from the separator discharge 3% to a conduit 36 to which a suitable power-driven pump 37 is connected for pumping the substantially concentrated milk fat product to a pasteurizing device 38. The pasteurizer 38 is preferably of the combined pasteurizer and deodorizer type adapted to perate continuously under sub-atmospheric pressure. Such a type of combined pasteurizer and deodorizer is generally illustrated in the U. S. Patent No. 2,314,455. The concentrated milk fat is both pasteurized and deodorized in such a continuous pasteurizer operating under sub-atmospheric pressure. Such a sub-atmospheric pressure pasteurizer will be hereinafter more fully described and is illustrated in more detail in Figure 5.

A discharge conduit 35 suitably connected to a power-driven pump as having a thermometer 4| for indicating the temperature of the liquid being discharged from the pasteurizer 38 extends from the pastuerizer as to a series of standardizing vats 42, 43 and 4d. The pasteurized and concentrated cream or liquid containing milk fat may be discharged into any one or more of the respective vats in the order as numbered through the valve-controlled pipes t5, t and 41, each connected to the pasteurizer discharge conduit 39.

The standardizing vats '42, 43 and d4 may each be of any suitable type, such, for example, as the type generally indicated in the U. S. Patent No. 1,848,957 or similar to the alternative form of prechurn illustrated in Figure 4 of the drawthermometer is suitably connected, to and throughings. The above numbered standardizing vats are .eachrespectively provided with .a suitable motor-driven agitator 48, 49 and 5i! and suitable heat exchange medium circulating jackets 5!, 52 and 53, respectively. The heat exchange medium circulating jackets El, 52 and 53 are each provided with heat exchange medium inlet and discharge connections which may be connected in series or individually in any suitable manner to a source of the desired heat exchange medium which may either bea heating fluid or a refrigerant as desired.

Standardizing material may be supplied through conduit 54 to the vats 42, 43 and 44 from the standardizing solution supply container 55 by means of the individual valve-controlled pipes 55, 5! and 58, respectively, which latter mentioned pipes communicate with the supply conduit 54. The vats 42,43 and 44 are each connected by valve-controlled pipes 59, 60 and BI, respectively, to a conduit 62, to which a thermometer 63 is suitably attached, for conductin liquid from any one or more of the standardizing vats 42, 43 and 44 to the churn 64. The churn 54 is preferably a combined agitator and heat exchanger in which the standardized milk fat concentrate is agitated while being heated or cooled under predetermined super-atmospheric pressure to a predetermined temperature in a predetermined period of time in the presence of a controlled quantity of gas.

The churn 64, in the preferred arrangement of apparatus, is similar to the preferred type of prechurn 26 and may be a device of the type which is generally illustrated in detail in U. S.

Patent No. 2,278,340. The churn .54 is also provided with an automatically controlled gas admission device which may be of the type similar to that illustrated in U. S. Patent No. 1,907,486.

A conduit 65, having a power-operated pump 66 and a thermometer 6! suitably connected thereto for indicating the temperature of the material being discharged from the churn 64, is provided for conducting material from the churn 64 to an aging and crystallizing device or apparatus 68. The pump 66 may in all instances not be required unless the pressure within the churn 6 3 is not suflici'ent to force the churned product to and through the remaining processing apparatus. The aging apparatus 68 is provided with a suitable heat exchange medium circulating jacket 69 having the necessary heat exchange medium inlet and outlet connections.

The aged and further crystallized product is conducted from the aging device 58 through pipe 7!], to which a thermometer H is suitably connected, to a texturating device 72. The texturating device 72 is illustrated in more detail in Figure 6 and may be of the type of agitating and blending device generally indicated in U. S. Patent No. 2,130,113 wherein it is illustrated in connection with a proportioning or injecting device. The texturated product passes from the texturator 72 through conduit 13, to which a a molding and packaging device M from which the molded and packaged product is discharged through the discharge chute 15.

As mentioned above, several heat exchange devices form part of the apparatus used in connection with this new process. These heat exchange devices, such as the vat ll, the heater 3B. the prechurn 26,.the churn 64 and the agitating device 68, enable the accurate control of the temperatures and pressures of the product at the: different stages of the process. It may be desirable for the regulation of such temperatures to provide suitable automatic controls, such, for example, as those commonly used in connection with these devices in commercial practice in order to assure the proper heat treatment of the product during the various stages of the process. Such automatic controls have not been illustrated in view of the fact that the application of such automatic controls to the apparatus used in connection with this improved process is well known in the art.

.. The arrangement of the apparatus, as above described in connection with the disclosure of Fi ure 1 of the drawings, is useful primarily in the continuous or substantially continuous poduction of butter in which a milk fat content of approximately eighty per cent is desired. In some instances it may be desirable to produce butter or a butter-like substance which contains approximately ninety-five per cent to one hundred per cent milk fat and having a satisfactory composition and texture when solidified. In still other instances it may be desirable to produce substantially pure untexturated milk fat.

It is advisable, in the event that a product consisting of substantially pure. milk fat is to be made, to augment the apparatus shown in Figure l of the drawings. Such apparatus may be augmented by the inclusion in the arrangement of the apparatus illustrated in Figure 1 of the additional apparatus illustrated between the broken lines of Figure 2. When such additional apparatus, as is illustrated in Figure 2, is to be included in the arrangement of apparatus illustrated in Figure 1, then the conduit 62, through which the standardized milk fat solution flows to the churn 64, is broken immediately ahead of the churn 64, as illustrated in Figure 2, and the standardized' product being discharged from one or more of the vats 42, 43 and 44, passes through a power-driven pump 76, through a continuation of pipes 32 into a second centrifugal separator 18. ihe separator 18 is similar to the separator 33 but is particularly well adapted for the centrifugal separation of a substantially concentrated milk fat containing product to produce a substantially pure milk fat which is discharged from the separator through the discharge duct 19.

Like unto the separator 33, the separator 18 is also provided with means for separately discharging the remaining fractions of the separation products, such as skim-milk and viscous milk solids, which are discharged through the duct 89. The substantially pure-milk fat passes from the separator discharge connection 19 through a continuation of pipe 62, which is provided with a power-actuated pump 82, to a moisture extractor or evaporator 83. The evaporator 83 consists of an enclosed chamber provided with a heat exchange medium circulating jacket 84 and a gas discharge or evacuating connection 85 which may be connected to any suitable source of vacuum (not shown). A simplified arrangement which has proven satisfactory in the modification embodying the elements shown in Figure 2 involves the deletion of the pasteurizer 38 ahead of the tanks 42, 43 and 44. For convenience the evaporator 83 may consist of a vacuum pasteurizer 3B.

The concentrated milk fat solution introduced into the upper portion of the moisture evaporating chamber 83 passes downwardly therethrough by trickling or flowing in thin films over b-afile plates 86. The concentrated milk fat is withdrawn from the lower portion of the chamber a suitably power-driven pump 81 and thermometer 88 are connected, and is conducted by the continuation of pipe 62 to the churn 64.

The prechurn 29 and the churn E4 diagrammatically illustrated in Figure 1 are constructed in accordance with the more detailed representation of the preferred type of prechurn" and churn apparatus shown in Figure 3. For the purpose of avoiding duplication the description will be limited to an explanation of the churn 64 when connected to the supply conduit 62 and to the discharge conduit 65. The description of the preferred type of prechurn 26 would be the same as that given for the churn 94.

The fluid. product to be treated in the churn 63 is supplied to the positive-acting, powerdriven pump 89 from which it in turn passes through connecting conduit 99 to a second positive-acting, power-driven pump 9|, which latter pump is preferably of larger capacity than the pump 89. A regulated but automatically acting gas admission valve 92a, in order to provide for the difference in capacities of the metering pumps 88 and 91, is connected to the conduit 99 to admit thereinto a predetermined quantity of gas, such as air or nitrogen or carbon dioxide, to supplement the deficiency in the fluid supplied by pump 89. The operation of the interconnected metering pumps 89 and 9| and of the automatic gas admission valve 92a is so adjustable and so balanced by the regulation of the I gas so admitted into the conduit 99 in turn is intermingled by pump 9| with the metered and predetermined quantity of the product supplied by pump 89. The intermingled gas and liquid is forced by pump 9| under super-atmospheric pressure through conduit 92, to and through. the processing chamber 93 of the churn 64, all of which may be done in a manner similar to that set forth in detail in U. S. Patents Nos. 1,907,486 and 2,278,340. j

The processing chamber 93*is surrounded by concentric heat exchange medium circulating jackets 94 and 95 operatively connected with heat exchange medium supply and discharge passages 96 and 91, respectively. In the preferred embodiment of the invention the fundamental arrangement of the heat exchange medium jackets and the supply and discharge connections, which may be used for the circulation of heat exchange medium, such, for example, as a refrigerant, for cooling the processing chamber 93, is in keeping with the general arrangement set forth in U. S. Patent No. 2,132,932.

It should be noted from an examination of Figure 3 that the heat exchange medium'jackets 94 and 95 do not extend through the entire length of the processing tube 93. The portion of the processing tube or chamber 33 at the head end thereof is not subjected to the actionof the heat exchange medium in the heat exchange medium jackets and the product which passes through the processin chamber 93 before leaving the chamber passes through a portion thereof immediately adjacent the discharge end in which it is further processed without being subjected to further substantial heat exchange.

The precise. proportionate length of the heat exchange chamber which is not subjected. to the effect of heat exchange medium depends entirely upon the type of agitation to which the product being processed therein may be subjected after leaving the portion ofthe processing chamber 93 in which it is cooled or heated so as to permit the further completion of the effect of such cooling or heating before the product is discharged from the processing chamber through discharge connections 95!. The heat exchange medium jackets 94 and 95 are insulated or jacketed in any conventional. manner. The entire arrangement of processing chamber 93 and heat exchange medium jackets 94 and 55 is supported upon the base 99 in the manner as clearly shown in Figure 3.

The rear head it!) of the processing chamber 93 is attached thereto in any conventional manner, such as by screw threads or welding, and is provided with a laterally extending opening to receive the conduit 92. The rear head I09 is also provided with an axial opening which opens centrally into the processing chamber t3 and through which the stud shaft 50!, which is fixed to the rear portion of the processing chamber agitator, passes. The front end of the heat exchange medium jacket arrangement is closed and sealed to the processing chamber 93 by front end plate M2 to which is fastened a jacket head "it.

A front cylinder head 584 for the processing tube 93 is securely fastened in any suitable de' tachabl'e manner to the end plate Hi2 and is provided with a discharged aperture associated with the processing chamber discharge conduit 9s. A discharge pressure control valve iii-5 is adapted to regulate the pressure within the processing chamber 93 by restricting the flow of the processed product being discharged through the con-- duit 98. The discharge valve H15 consists primarily of an adjustable spring-biased plunger of conventional design, as clearly depicted in Figure 3.

A compound agitator or mutator of two or more relatively movable elements is housed in the interior of the processing chamber 53 and extends longitudinally throughout the entire length thereof. The agitator, its preferred embodiment, is comprised of a tube-like outer element 596 which is somewhat less in diameter than the internal diameter of the processing tube 93 and rotatably supported concentrically within the cylinder 93.

A suitable spider means is provided in the rear portion of the hollow outer element 93 for connecting the same to the stud shaft lei which is supported for rotation in the rear head ME and which stud shaft is powered by any suitable means, such as a variable speed source of power of conventional design (not shown). The outer tubular agitator element 108 is provided with four sets of elongated apertures ml, each set being disposed at an angle of ninety degrees to the adjacent set. The outer agitator member N36 is also provided with scraping blades Hi8 which may be. detachably afiixed to the outer member H36 in a suitable manner, as, for example, the manner clearly shown in U. S. Patent No. 2,278,340. The scraping blades 59-8 extend substantially throughout the entire length of the processing chamber and are positioned to overlie alternate sets of the elongated openings H31.

Two inner agitator elements are and iii! are provided on the interior of the outer agitator element 16. The elements Hi9 and H6 are concentrically supported within the outer agitator element H36 by a suitable arrangement of bearings, for example, in a manner as shown in the 10 U. S. Patent No. 2,278,340. The front end of the processing chamber agitator is concentrically supported within the processing chamber by a front stud shaft H! which is carried in ,a displacement spider H2 housed in the front cylinder head NM.

The product to be treated is pumped to and through the processing chamber 9.3 by the pump and, while being cooled or heated within the chamber 93 as desired, is processed under super atmospheric pressure at a predetermined temperature for a predetermined period of time in the presence of a controlled quantity of gas introduced into the product through valve 92a intermediate pumps 89 and 9|. As the material and the intermingled gas passes through the processing chamber 93 it is forced into engagement with the surface of the cylinder 93 from which it is repeatedly scraped by the scraping blades H38 and forced through the openings I01 into. the interior of the outer agitator member R66 to be severely agitated by the inner agitator members I09 and, H0, thence to pass out again from the interior of the member H16 through the openings ill into re-engagement with the. heated or cooled surface of the processing chamber 93 from which it is again scraped and the entire agitating operation repeated.

While passing through processing chamber 93 of preferred proportions, the product contained in the interior of the processing chamber isof such a quantity measured in cubic inches and the inner heat exchange surface of the cylinder 33 is of such an area measured in square inches that the ratio of the heat exchange surface in square inches to. the cubical content of the product within the chamber 93 varies between 1:1 and lzl The capacity of the processing chamber 93 and the rate of supply of the pump 9i through the conduit 92 to the processing chamber 93 are of such relative proportions that the product requires approximately from one to four minutesto pass through the entire processing chamber whilebeing processed therein.

The. apparatus disclosed in Figure 3, which has just been described in the preceding paragraphs as a churn to be inserted in the processing system between the conduits 62 and 65, may also be .used as the. prechurn 26, as previously indicated. When the described device illustrated in Figure 3 is used as a churn then the heat exchange function thereof is, primarily, cooling. However, when the device is used as the prechurn 2i5,.it may be used either as a combined refrigerating and agitating device or as a combined heating and agitating device, In each instance, when the combined agitating and heat exchange device is used either as the prechurn 2B or churn 6 1, the quantity of gas, such as air, or other suitable gas, such as nitrogen or carbon dioxide, introduced through the gas valve 92a must be regulated by the proper adjustments of the relative capacities of the positive-acting metering pumps 89 and 9| and the adjustment of the automatic valve 92a, whereby a suitable quantity of gas is supplied to the liquid being forced to and through the processing chamber under super-atmospheric pressure and in the presence of a controlledquantity of gas. The period of time during which the product is processed in the churn or prechurn device shown in Figure 3 depends upon the adjustment of the valve M5, the size of the cylinder 93 and the capacity of pump 9|.

Although in the preferred embodiment of the evacuated pasteurizing chamber tive type of prechurn, such as shown in Fig-' ure 4, may be used satisfactorily. It should, however, be noted that the alternative type of "prechurn shown in Figure 4 cannot be substituted for the churn 64 but the alternative type of prechurn may, however, also be used 7 as the standardizing vats 42, 43 and 44. The

alternative type of prechurn and standardizing v vat illustrated in Figure 4 consists primarily'oi an inner liner H3 supported within an outer jacket H4 by the spaced heat exchange medium directing ribs II5 which so position the liner H3 within the jacket H4 as to form a heat exchange medium circulating passage therebetween.

A suitable heat exchange medium supply connection I I6 and discharge connection II'I are provided. There is also provided within the vat liner an agitator having a plurality of blades I I8 supported for rotation. on agitator shaft H9. The blades I I8 are joined at their outer [peripheries by yoke I20. The agitator shaft II 9 is suitably pivoted within the vat liner I I3 on pivot I2I' and at its upper end is disengageably keyed in a conventional manner to a suitable drive mechanism I22.

It should be pointed out that, when the alternative type of "prechurn shown in Figure 4 is used as a prechurn. it is necessary to drive the Imulti-bladed agitator at such a speed as to achieve th desired prechurning. The spacing of the agitator blades I I8 along the shaft I I 9 with respect to the level of the product being agitated and heat-treated withinthe prechurn, in order to facilitate and expedite the prechurning, is preferably such as to enable the ready incorporation of a suitable quantity of air or other gas into the product being agitated. When the alternativ type of prechurn, as shown in Figure 4, is used as a standardizing vat, then obviously the desirable degree of agitation, to which the product is subjected while being standardized, may be either more or less than the degree of agitation to which the product is subjected when the device is used as a prechurn depending upon the characteristics of the product. Accordingly, the speed with which the agitator is driven by the unit I22 must be appropriately controlled by the selection of the proper power unit I22.

The arrangement of apparatus, described with respect to the diagrammatic illustration shown in Figur 1, includes a pasteurizing unit 38. The preferable type of pasteurizer 38 is illustrated in more detail in Figure 5 and constitutes a combined pasteurizer and deodorizer adapted to operate continuously under sub-atmospheric pressure. As shown in Figure 5, the milk fat concen trate flowing through the conduit 36 is discharged into an atmospheric supply chamber I23 from which it is discharged into a distributing pan I24 through float valve I25. The distributing pan I24 is positioned at the upper extremity of a partially I23 through which the milk is precipitated, preferably in the form of drops, from the distributing pan I24 in the presence of steam provided to the upper portion of the chamber I26 through a valve-controlled steam supply conduit I2'I.

The milk fat concentrate, while passing through the chamber I 25 in the presence of perature, which temperature is accurately controlled by the degree of exhaust to which the chamber IE3 is subjected. The intermingled milk fat concentrate and steam flows from the lower portion of the chamber I25 through conduit I28 past a spring-biased pressure equalizer valve I29 into the upper portion of a partially evacuated deodorizing chamber I30. The deodorizing chamber I30 is provided at its upper end with a gas exhaust connection I3I connected to any suitable source of vacuum (not shown), whereby a desired predetermined degree of subatmospheric pressure is readily maintainable within chamber I30. Through conduit I28 and by means of equalizer valve I29, a lesser degree of exhaustion is readily maintainable within the chamber I 26.

The intermingled milk fat concentrate and steam condensate passes from the conduit I28 in the form of a thin film down the wall of the deodorizer chamber I30 to accumulate in the lower portion thereof from which it is discharged through pipe I3Ia into the liquid seal I32. The product passes from the liquid seal I32 through float valve I33 into conduit I34 from which it passes into the upper end of a third partially evacuated chamber I35 to flow down the wall thereof in the form of a film. The chamber I35, like unto the chamber I30, is provided at its upper endwith a suitable gas exhaust connection I30 connected to a suitable means of vacuum (not shown), by means of which the sub-atmospheric pressure within chamber I35 may be suitably controlled.

The interminigled fat concentrate, steam condensate and steam introduced into chamber I35 1 cumulate in the lower portion of the chamber 7 from which it is pumped through conduit 39 by positive-acting pum 40. Both ofthe partially evacuated chambers I30 and I35 are provided with heat exchange medium circulating jackets I31 and I 31a, respectively, The jackets I31 and I3'Ia are provided-with suitable heat exchange medium supply and discharge connections for the circulation of heat exchange medium through said jackets I31 and I3Ia. The milk fat concentrate,in the passage thereof through the combined pasteurizer and deodorizer as just described and of the type illustrated in Figure 5, is pasteurized and deodorized without substantially changing the quantity of milk fat concentrate supplied to the combined pasteurizing and dcodorizing apparatus.

Although th combined pasteurizer and deodorizer, as shown in Figure 5 and as just described, is the preferred type of pasteurizing apparatus for use in the instantinvention, other suitable combined pasteurizing and deodorizing devices, such, for example, as that illustrated in U. S. Patent No. 2,130,643,may be used. Obviously, it is not always necessary to deodorize the milk fat concentrate in the practic of the instant invention and in such instance a less complicated pasteurizing apparatus, such as, for example, the type illustrated in U. S. Patent No. 1,693,034,'has been found to prove satisfactory.

One of the final steps in the instant invention involves the texturating of the substantially completed butter product. The texturator designated by the numeral I2 in the preferred arrangement of apparatus, as illustrated in the diagrammatic representation of Figure 1, is illustrated in greater detail in Figure 6. The texturator, as shown in Figure 6, consists primarily of an outer jacket I38 provided on its inner surface with stationary agitator prongs I 39 which co-act with the rotatable agitator prongs M carried by the agitator shaft Mi. The shaft MI is centrally supported for rotation within the outer jacket I38 by a front spider I42 and by an apertured rear head I43 through the aperture of which the shaft Ml extends. The shaft MI, at its rear extremity, is suitably connected to a driving motor M4. The texturator jacket I38 is provided adjacent its rear extremity with an inlet connection I45 and is also provided at its front extremity with a discharge connection I66.

To illustrate the aspect of the present invention which relates to the improved process of making butter by the use of the preferred arrangement and type of apparatus diagrammatically illustrated in Figure 1, lacteal fluid or a dairy product, such, for example, as sourcream, having a milk fat content in the dispersed phase varying between approximately twenty per cent to forty per cent and having an acidity varying between approximately two-tenths per cent to one and fiVe tenths per cent, is supplied through the supply pipe II to the storage vat It. The sour cream in the storage vat I0 may be heated or cooled, as desired, and maintained at a predetermined temperature of preferably fifty degrees Fahrenheit by the circulation of the desired heat exchange medium through the heat exchange unit I3 of the tank Iil while the sour cream product is being agitated by the agitator I2. The temperature of the cream within the storage tank It is readily indicated by the thermometer I4.

The cream is pumped from the storage tank Ill by means of a power-driven pump I6 through the valve-controlled pipe I into the receiving or forewarming. and acid-neutralizing vat I'I. desirable in the preferred procedure to standardize or neutralize the excess acidity of the sour cream supplied to the vat H to an acidity of approximately .0 to titratable acidity calculated as lactic acid. The neutralization of the excess acid is accomplished by the introduction into the vat ll of a suitable quantity of acid standardizing or neutralizing solution, such as sodium hydroxide or potassium solutions, lime water or other desirable alkaline neutralizer. The acid neutralizer may be stored in supply tank 2! and provided to vat I! through the valve-controlled pipe Zil. The sour cream, to which the neutralizer has been added, is agitated in the vat I! by the stirring coil I8 for a periodof time sufficient to permit the substantial completion of the neutralization of the excess acid condition of the sour cream. The temperatur of the cream supplied to the vat I! is preferably heated or cooled to, or maintained at, a suitable working temperature, which temperature is readily indicated by the thermometer IS.

The heated and suitably neutralized cream is pumped from the vat I! by means of the pump duit 9i] and through the second metering pump 9| which is preferably of a slightly larger capacity than the pump 89 and which intermingles It is with the metered cream a predetermined and controlled quantity of gas, such as air or nitrogen or carbon dioxide, admitted into pipe through the automatic air inlet valve 92a. The pump 9| forces the metered quantities of cream and intermingled air or gas through the pipe 92 under super-atmospheric pressure to and through the processing chamber 93 of the prechurn 26. The prechurned cream is discharged from the discharge conduit 93 of the prechurn 26 past. the automatic pressure control valve I65 into the pipe 2?. While passing through the processing chamber 93 of the prechurn 26, the cream for a suitable period of time is subjected to violent agitation under super-atmospheric pressure in the presence of a controlled quantity of gas while at a temperature varying between thirty degrees Fahrenheit and one hundred ten degrees Fahrenheit which expedites or permits the ready uniting of fat globules of the milk fat product.

Such agitation of the tempered cream while passing through the prechurn causes a uniting of a substantial portion of the milk fat globules of the cream, either when the cream is heatedor cooled, as above stated, and thereby changes the phase of least a substantial portion of the milk fat content of the cream. The cream is agitated within the prechurn, which may be of the preferred type or alternative type, for a sufficient period of time and to a sufficient degree to cause a uniting of the major portion of the fat globules contained therein, whereby the physical characteristics of the cream are so changed that the major portion of the fat content thereof is no longer in the dispersed phase as it is in normal cream. The heating or cooling of the cream within the processing chamber 93 is effected by the circulation of heat exchange medium, suchas hot water or steam-or other suitable heat exchange medium, provided with a heat exchange circulating space defined by the jackets and 95 thrcugh the supply ducts 96,- from which heat exchange jackets it is again discharged through the discharge conduit Q'i.

he prechurned cream is discharged from the prechurn it through the pipe 2? and, by means of the pump 28, is forced to and through a heater, such, for example, as a tubular heater, in which the temperature of the prechurned cream is raised to approximately one hundred twenty degrees Fahrenheit, all as readily indicated by the thermometer 32 in the valve-controlled pipe 3i through which the cream is discharged from the heater 3% to the separator 33, preferably a centrifugal type of separator.

The separator 33 is preferably of the type which, by centrifugal action, is capable of separating the cream into three fractions. The skim-milk fraction containing the major portion er th products of neutralization is discharged through the duct 35 to any convenient point of disposal and likewise the remaining milk solids and sediments are discharged with a small quantity of skim-milk through the duct 35a.

The purified milk fat separation product contraining a milk fat content preferably in excess of eighty per cent is discharged from the separator 33 through the duct 3 at a temperature of approximately one hundred twenty degrees Fahrenheit into the conduit 3% through which it is pumped by the pump t? into a suitable cream or milk fat pasteurizer and deodcrizer 38.

The preferred type and arrangement of the pasteurizer38 for use in the practice of the pres- 15 ent invention is diagrammatically illustrated in Figure ofthe drawings.

,The concentrated milk fat, while being pasto the desired temperature of approximateiy two hundred degrees Fahrenheit for the necessary period of time to efiect the pasteurization of the cream. The manner of controlling the temperature of the milk fat concentrate, while being pasteurized and deodorized in the preferred type of pasteurizer, has been previously explained. The commingled steam, condensed steamv and milk fat concentrate passes into a second, partially evacuated and water-jacketed chamber it in which the pasteurized milk fat concentrate is subjected to further action under sub-atmospheric pressure which results in the liberation of some of the entrained gases and moisture, thereby efi'ecting the substantial deodorization and partial cooling of the milk fat concentrate. The pasteurized, deodorized and partially cooled milk fat concentrate passes from such second chamber I36 of the pasteurizer 38 through a conduit containing a liquid seal 532 to a third partially evacuated and water-jacketed chamber I35. In this chamber the product is subjected to the effect of intense sub-atmospheric pressure or vacuum to further cool and in like manner further deodorize the cream or milk fat concentrate and remove therefrom the remaining excess moisture, some of which may have been introduced thereinto by the condensing of steam in the cream in the pasteurizing chamber of the combined pasteurizer and deodorizer, and to further cool the pasteurized, deodorized and partially cooled milk fat concentrate by the effect of further evaporation, as well as remove remaining entrained gases.

The cream or milk fat concentrate is discharged from the combined pasteurizer and deodorizer to the conduit 39 at a temperature above the melting point of the milk fat content of the cream or oil. The normal temperature of discharge from the pasteurizer 38 is approximately one hundred ten degrees Fahrenheit. The milk fat concentrate is pumped from the pasteurizer 38 through the conduit 39 by the pump 40 into the standardizing vats 42, 43 and 44 through the valve-controlled pipes 45, 46 and 41 communicating with the conduit 39. These standardizing vats arev thus filled in rotation one at a time. It is necessary at this point in the process of manufacture of butter to add to the milk fat concentrate received from the pasteurizer 38 the desired quantities of standardizing materials, such as salt, coloring, flavoring, starter solutions and in some instances additional acid neutralizing solutions and water. Obviously, to maintain the desired percentage of milk fat and the relative proportions between the various ingredients of the standardizing solutions and the milk fat, it is essential that the product supplied to the standardizing vats 4'2, 43 and 44 be suitably and accurately tested at this point in the process. Such testing and standardizing operations require time and, therefore, the three standardizing vats have been provided so that, while one vat which has been filled and suitably standardized is being emptied into a churn, as hereinafter described, the product which has been filled into the second vat may be tested and standardized while the third Vat is being filled. Obviously, the proce- 16 dure of filling, testing and emptying the standardizing vats 42, 43 and M is in rotation and for this purpose the standardizing solutions contained in the receptacle 55 may be conducted at will and as required, in view of the results of tests, through the pipe 54 and through the valvecontrolled outlets 56, 5'! and 58 into one or more of the'vats 52, 43 and M, respectively. Each of the standardizing vats d2, 43 and M is constructed in substance in accordance with the previously described arrangement shown in Figure 4 and is so provided with a jacket for the circulation of heat exchange medium and a power-driven agitator that the standardized milk fat concentrate may be either heated or cooled or maintained at a predetermined temperature. Such predetermined temperaturepreferably varie between one hundred degrees Fahrenheit and one hundred twenty degres Fahrenheit and is maintained while the standardized product is being suitably agitated for a suificient period of time to permit the substantial completion of the standardizing operation. For example, while the pasteurized milk fat concentrate is being supplied to vat 42, the milk fat concentrate previously supplied to vat 43 is being tested and standardized and the already standardized product in vat 4a is being drawn therefrom through pipe 6| into conduit 62.

The standardized .milk fat product or concentrate'containing approximately eighty per cent milk fat and a total of twenty per cent of one or more ingredients, such as milk solids, starter solutions, salt, water, coloring and flavoring matters, passes from the pipe 62 to the churn 64. The churn 6 1 includes the positively driven metering pump 89 from which the standardized milk fat concentrate is discharged into the connecting conduit 93 and from which it flows into the second metering pump 9| of slightly larger capacity, together with a controlled quantity of gas, such as air, nitrogen, carbon dioxide or other suitable gas, which has been introduced into pipe '99 through the automatic gas inlet valve 92a. The positively driven metering pump commingles such gas and standardized milk'fat concentrate drawn in from pipe 9% and forces the commingled product under super-atmospheric pressure through the conduit 92 to and through the processing chamber 93 from which it is discharged through the discharge connection 98 past the automatic pressure control valve I65 into the conduit 65.

The standardized milk fat solution which contains all of the ingredients of butter in the same predetermined proportionate quantities is subjected in the churn 64 to violent agitation under super-atmospheric pressure, preferably in excess of twenty pounds per square inch gauge, while said solution passes through the processing chamber 93 in a period of time varying between one and four minutes and in the presence of a controlled quantity of gas, preferably not in excess of twelve per cent, which gas is substantially uniformly intermingled with and distributed throughout said solution, mostly in the form of minute air pockets, while the solution is being super-cooled to a temperature varying between thirty degrees Fahrenheit and ninety degrees Fahrenheit. While such agitation is progressing the standardizing materials previously added to the solution are also substantially uniformly distributed throughout the solution.

The heat exchange medium which, in the instance of the churn 64', is a refrigerant, such, for example, as anhydrous ammonia, is supplied 17 through the. duct 96 and through the refrigerantv jackets 9'4 and 95 which surround the processing chamber 93;- After passing through the space formed bythe heat exchange jackets 94 and 95, the gaseous refrigerant, in such instances where anhydrous ammonia is used, is discharged through the discharge conduit til of the cooling system for the churn 6t. 7

While passing through the processing. chamber 93, the standardized cream solution is rapidly chilled and super-cooled to a. temperature varying between thirty degrees Fahrenheit and seventy degrees Fahrenheit, thereby solidifying in excess of fifty per cent of the milk fat content thereof. That portion of the milk fat content of the product which adheres to the inner surface of the cylinder 93 which defines the processing chamber is quickly scraped therefrom by the scraping blades I98 and is forced into the interior of the outer agitator member IE6 and violently agitated therein by the compound agitating members I09 and I l E whereby any entrained gas and material other than milk fat is uniform- 1y dispersed throughout the milk fat content of the product.

The standardized milk fat solution containing the various ingredients of butter in a predetermined desired proportion requires: approximately from one to four minutes for its passage through the processing chamber 53. During such passage the product is converted into a partially solidified, super-cooled, homogeneous product which is discharged from the processing chamber 93 through the discharge connection 98 into the pipe 65 at a temperature preferably varying between thirty degrees Fahrenheit and seventy degrees Fahrenheit. The pump 85, when the discharge pressure of the churn 64 is low, may be used to force the super-cooled product discharged from the churn 54 to and through an aging and crystallizing chamber 83.

The super-cooled product introduced into the chamber 68 under the pressure of the product being discharged from the churn St or under the pressure of the pump 65 is permitted to further crystallize for a period of time varying between one and eight minutes depending on. the temperature of the product under controlled temperatures and pressure conditions within the chamber 68. The control of the temperature is ber at a temperature of approximately forty-five degrees Fahrenheit. When so discharged therefrom, the butter product passes through the conduit 10 at a temperature of approximately fortyfive degrees Fahrenheit to and through the texturating device 12. In the texturating device the butter product is suitably agitated and worked to produce the desired texture and body. The preferred type of texturator is disclosed in Figure 6 of the accompanying drawings.

The butter product is discharged from the texturator 12 through the conduit 13 to and through a suitable molding or printing and wrapping device M, from which device the finished butter is discharged through the passage 15.

The flow of the product through the pipe 65, the aging device 68, the texturator l2 and the printing and molding device i4 is all efiected by the pressure of the product being discharged 18 from the churn 64 which may, if desired, be aided by the pump 66 in the pipe 65. The process just described is employed primarily in the manufacture of butter when his desired to produce butter having a milk fat content of approximately eighty percent. As mentioned in connection with the description of the apparatus diagrammatically illustrated in Figure .2, it may at times be desirable to produce a substantially pure milk fat product containing approximately ninety-nine per cent milk fat. It is desirable in such instances to further purify the milk fat prior to the introduction thereof intothe churn 64, for which purpose the additional apparatus illustrated in Figure 2 is connected into the conduit 62 in the manner illustrated in Figure 2 to thereby supplement the apparatus diagrammatically illustrated in Figure 1. How'- ever, as previously mentioned, the vacuum pasteurizer 38' may be eliminated entirely or substituted in place of the evaporator 83. The processing of. the milk fat concentrate in this second variant of the instant invention, i. e., the production of a substantially pure milk fat, is in substance the same as previously described in connection with the making of butter by the improved p-rocess until the milk fat concentrate is discharged in rotation, as previously mentioned, into the standarizing vats 42, 43 and 44, except the possible. pasteurization ahead of the standardization in said vats. The milk fat product containing approximately eighty per cent to eighty-five per cent milk fat as supplied to the standardizing vats 42, t3 and M is further neu-- tralized in the standardizing vats in this second variant of the present invention byadding' to the milk fat concentrate at this stage of the process a suitable quantity of excess acid neutralizing solution of the type previously mentioned. The neutralizing agent may be stored in the tank and supplied to the vats through the conduits 54 and the valve-controlled outlets 55, 57 and 58. The milk fat concentrate, to which the neutraliz ing solution has been added, is then agitated for a sufficient period of time in the particular vat 42, 43 or 44 until the neutralization thereof is com pleted and the acidity reduced to approximately .0%. product is then heated to approximately one hum dred seventy degrees Fahrenheit in the vats 42, 43 and 44 and discharged thereform: into the conduit 62 through the corresponding valve-controlled outlet and is pumped'by the pump 16 through a continuation of the conduit 62 into the separator 18 at a temperature of approximatelyone hundred seventy degrees Fahrenheit to which temperature the milk fat concentrate was heated in the standardizing vat into which it was discharged from pipe 35. Such heating obviously will effect the pasteurization of the product.

Similar to the separator 33, the separator 58 is of the centrifugal type capable of centrifugally separating the concentrated cream product. The skim-milk separation product or phase is discharged through the duct to any suitable point of disposal.

The substantially pure milk fat product is discharged from the separator 18 through the duct l9 at a temperature of approximately one hundred seventy degrees Fahrenheit into a continuation of the pipe 62, through which it is pumped by the pump 82 into a partially exhausted cham ber 83 or the pasteurizer 38 if the latter has been substituted for chamber 83. Chamber 83 is pro- .vided with an exhaust conduit 85 connected to a The neutralized concentrated milk fat the apparatus.

stantially pure milk fat is expelled from the milk fat. Such expulsion of entrained gas and moisture purifies the milk fat concentrate to a concentration of approximately ninety-nine per cent. The pure milk fat which collects in the bottom of the chamber 83 is pumped therefrom through a further continuation of the pipe 62 by the pump 81 and forced to the churn B4. In the event that the pasteurizer 38 has been substituted for the evaporator 83, then the reseparation product is pasteurized and partially dehydrated and deodorized in the pasteurizer 38.

It should be noted at this point that, in .the event it is not desired to further work the substantially pure milk fat obtained by this second variant of the instant invention, then such substantially pure milk fat may be withdrawn from the vacuum chamber 83 and conducted to any suitable package or container. If, however, it is desired to produce a butter-like product from the substantially pure milk fat then the milk fat may be conducted through the churn 64, the aging cylinder 68, the texturator 12 and the molding and packaging device 14 in the same manner as previously described in connection with the processing of the standardized cream or milk fat concentrate for the manufacture of butter according to the improved process of this invention.

It has been pointed out in the process constituting the instant invention that the pasteurization of the milk fat product and the deodorization thereof is achieved by the use of a device of the type shown in Figure of the drawings. 11; should be mentioned that, although this is the preferred type of combined pasteurizer and deodorizer, other types of apparatus, such, as, for example, the type disclosed in U. S. Patent No. 2,130,643 and other similar devices, may readily be used. When the milk fat product being processed does not require deodorization then a more simplified pasteurizing apparatus, such, for example, as the type shown in U.'S. Patent No. 1,693,034, may be used instead of the more complicated combined pasteurizer and deodorizer previously described.

The description of the preferred manner of practicing the variant of the process constituting consists of an apparatus, such as is shown in Figure 4, then the flow of the product therethrough would not be continuous as would be the case if the prechurn" consisted of a device, such as shown in Figure 3.

It was implied in the description of the preferred manner of practicing the instant invention, i. e., the improved manner of processing a The I forewarming or receiving vat H.

20' product containing milk fat to produce butter, that the raw material was made up of sour cream containing approximately twenty per cent to forty per cent milk fat in the dispersed phase.- It was pointed out that the excess acid of the sour. cream should be suitably neutralized in the may be preferable to neutralize the sour cream at that stage of the improved process, it has been found that satisfactory results may also be obtained by neutralizing the milk fat containing product prior to churning. For example, the excess acid of the cream may also be neutralized immediately prior to the "prechurning operation. Satisfactory results have also been secured by neutralizing the excess acid of the sour cream immediately after the first separation thereof but prior to the pasteurization of the milk fat product.

It will be evident from the foregoing descrip tion that the present improved process provides a means for continuously or substantially continuously producing a more stable butter having. the desired and controllable texture and accu rately regulated chemical and physical properties which determine the composition of the When, however, the prechurn butter. I r

The texture of the improved product may be controlled to some extent by the incorporation into the product of a predetermined quantity of gas of the type previously mentioned. The loss of milk fat from the commencement of the improved process to the completion of the finished butter is generally of the nature of oneand onefourth per cent. The overall loss of milk fat during the entire operation of the conventional batch process of churning and working butter, which involves the use of churns, forewarmers, pasteurizers, ripening and neutralizing tanks, etc., amounts to approximately one and one-half per cent to two per cent. It is, therefore, obvious that the instant invention constitutes a substantial improvement in the art of making butter, not only in view of the improved efiiciency secured by reducing the loss of milk fat below that normally incurred in the conventional batch process of manufacturing butter, but also by the provision of a process in which the manufacture of butter may be carried on continuously and by which the various characteristics of the butter, such as texture, composition, spreadability, keeping qualities, coloring, flavoring and relative proportion of ingredients therein, may be accurately and satisfactorily regulated) In the preceding description of the improved process and in the following claims various expressions common in the dairy industry have been used. Such expressions as, for example, milk fat and butter fat are intended to define the fat content of cream or milk. Milk fat concentrate has been used in a somewhat more flexible manner and is used generally to define the liquid which contains an abnormally high percentage of milk fat. In referring to the standardization of milk fat concentrate it is intended to include by such expression any one or more of the operations by which the percentage of milk fat in the milk fat concentrate, water content, acidity, color, flavor'and salt content may be adjusted. More commonly, the adjustment of an excess acid condition is referred to as neutralization. The coined expression prechurn identifies the mechanism for the performance of the operation which has been referred to as prechurning and which involves Although it at a uitable temperature varying 'between 'thirty degrees Fahrenheit and one hundred tend'egiees Fahrenheit to bring-about the uniting'of a'substantial quantity of the milk fat globules 'normally contained in the milk or cream" in the dispersed phase. Such "a ";prechurning'- operation tends to destabilize at least a-sub's'tantial "portion of themilk fat content -of the milk or cre'am. "The: reference to .pasteurization in the; preceding description relates to a heat treatment -operation of the milk or cream *orinilk fat conlcentrate during which :the product-is heated -to Ia predetermined temperature for a ipredeter- ..mined period of tiina a-ll as we'll" established-by conventional practice. a

.The churning operation I referred 'to =he'rei-n contemplates the a'gitation and sufficient Workin'gZof the product containing the milkfat concentrate, which .product has preferably been standardized to securethe desired proportionate ratio between thefingredientsthereof, which agitation and working causes a uniform blending :anddisp'ersio'n :of all of the ingredients bf the product beingehurned, as well as the solidification' or-super-coolin'g'and conversion of the p'ro'dnot into butter. I V g The texturating operation ref'erred t'o in the preceding description :ipreferably contemplates the further mechanical Working of the churned product, whereby certain characteristics "of the texture of 'theproduct may -be varied at will. Said texturatingmay be accomplished by passing theproduct through a mechanical agitator, such as shown in "Fig ur'e' S, butmay als'o be accomplished bysubjectintg the pro'duct to a wire drawing operation by :passing the product through restricted orifices; or by the agi'tation incidental to the molding or extruding 6f the finished butter, or by the pass'ageojfthe product through a suitable length of conduit in the absence of agitation. The aging and crystallizing operation contemplates 'a substantially quiescent resting of the churned and normally super-cooled product for a suflicient period or time to permit the heat of crystallization to substantially re-establish thelphysical and chemical balance of the product. Suchduiesceht res't ing may be accomplished by the passage or the product through a suitable length of be itat a suitable velocity in the absence of 'ag'itaion, or by temporary storage in a container. "The remaining expressions, as milk (1 cream, are used in the conventional herein.

The foregoing description of the preferred type of apparatus to be used in the instant invention, as well as the description of the improved proc'- ess, is merely illustrative and the invention-is not to be limited thereto. It will be obvibu to those skilled in the art that "various "st the process may be varied to some extent and re arranged in sequence. For example, in "the event that an open vat prechurn, such 'shojin in Figure 4, is used in the performance of this process, then obviously the product, such 'sdiii cream, may also be neutralized in the same fat. In such a procedure the cream would be sas plied to the alternative form or prechurn frtiin the storag'etank, neutralized in the Vat type or prechurn and, while being agitated to complete the neutralization operation, would be suiiicient: ly agitated to also bring about prechurning. The various separation operations referred to be"-h'eatd to a -sliitable "separation temperature 5 'prior t --prechurhing thereof immediatelypre- 'ceding"the separation cpera'tion.

Further Variations may obviously be madam l0 and peribidsbf time Tor-performing certain pprations "of the proeessgan of h determine the1.-phy'sialand' chemical characteristicscf "product 5 produced. Obviously such dete elements "of the p'roc'ess 'as temperatures sures and periods of time f orfperforming" certeiin operations must 0f-necessityvaryvvithithe chemical and physical mannerisms of the "is-tics in urn'vary 'of nec essity *with'theis'ea is of the 'yeajr'ai1d"t-o" a gr'e'atextent with the c mmunity fr-Or'nithic'hth rawjmaterial i milk or crea rn, is secufed, The opti conbe 'li'niited to the illustrated process)and scribed F ar'atus nereip mentioned. numb iiationshomir'i'g *ivit-liiht'lie scope or the p pended claims. I

The invention is hereby ciaimea follows; A v 1. The 'i'ne'tripe of producing butter 'ym'i h comprises the "steps of efinis ing a dairyprodnot containing milk "fatglobule's to agitation sufficierit 'to"'s'ecu're the unitingfof a substantial p0;- tion bf said milk fat gl obuls in said agitated dairy product, atteiicpering the agitated product to 'a suitable separating temperature, separating the product to produce a separation product having a 'milk 'fat eoac atrauea in ei'r c'ess of eighty per "cent, subjecting said separation producttothe'effect dfreau ea atmospheric fire re and temperature for sufficient fie. riddof time to eff'e t the seeds-mason and pastiiriz'a n of separatio product, stan a-rdizin'g i ds'eiiaiatmn product to sfcure'a milk rat co-men ration in the product equivalent to that desired in'the finished butter, and subject mg "the standardized premier to simultaneous agitation "and cooling su'fiicierit to "solidify a subsandal portion or the milk fat' c'ontent and to disperse the "material other than milk fat throughout "the milk fat content or the product. 2. The method "producing was"; which comprises the steps of subjecting cream to agitation 'sufiieient to secure the uniting D sta'nuai p'ortioh 6f the milk rat globules in the cream, heating said agitated product to a tern per'ature above the melting point of the 'nfilk fat in said agitated produce arming iij product to produce separation product hem -g a high min; fat concentrat on; subjecting the separation prbduc't to th effect "of iedueea at; rn'd'spheric pressure and iner'ase'd tfiiri rat'gif for a s'ufii'cint per od or time to 'efiebt tifi "as; odorization and pasteurization 6f "the sen iat '11 product; star-reasoning said eparation praise; to sebum a mini fat qnnbfentrat equivalent to that desired in the finished butter; "and suiijectg ing the standardised product 13 s inane =s agitation aha eeelifig sentient to s fy a sub stantial portion or the my: fat content and to disperse the matenai other han iiiilk fat thfo'ii'ghbut the ifiilk fat "cciritent 6f the distinct:

"23 2. The method, of producing concentrated milk fat which comprises the steps of subjecting a dairy product containing milk fat globules in the dispersed phase to agitation suflicient to secure the uniting of a substantialportion of the milk fat globules of said dairy product,-at-

tempering said agitated product to a suitable separating temperature, separating said heated product to secure a separation product having a high milk fat concentration, standardizing said separation product to secure a substantially. neutral acidity therein, and reseparating saidstandardized separation product to secure a reseparation product containing in excess ofninety-five per cent milk fat. v

I 4. Thermethod of producing concentrated milk lat which comprises the steps of subjecting a dairy product containing milk fat globules in the dispersed phase to agitation suflicient to secure the uniting of a substantial portion of the milk fat globules of said dairy product, heating said agitated product to a suitable separating temperature, separating said heated product to secure a separation product having a high milk fat concentration, subjecting said separation product to the efiect of sub-atmospheric pressure and increased temperature for a sufficient 5. The method-of producing concentrated milk fat which comprises the steps of subjecting a dairy product containing milk fat globules in the dispersedphase to agitation sufficient to secure the uniting of a substantial portion of the milk fat globules of said dairy product, heating said agitated product to a temperature above the melting point of the milk fat in said agitated product, separating said heated product to secure a separation product having a high milk fat concentration, standardizing said separation product to secure a substantially neutral acidity therein, reseparating said standardized separation product to secure a reseparation product containing in excess of ninety five per cent milk fat, and subjecting said separation product to the-effect of sub-atmospheric pressure and increased temperature for a suflicient period of time to effect the deodorization and pasteurization of said separation product and to extract volatile ingredients therefrom.

6.- The method of producing butter which comprises the steps of subjecting cream to agitation suflicient tosecure the uniting of a substantial portion of the milk fat globules in the cream, heating the agitated product to a suitable separating temperature, separating the product to produce -a separation product having a high milk fat concentration, subjecting the separation product to the effect of sub-atmospheric pressure and increased temperature for a sufiicient period of time to effect the deodorization and pasteurizationof, the separation product, standardizing aid separation product to secure a milk fat concen-- tration equivalent to that desired in the finished butter, subjecting the standardized product to simultaneous agitation and cooling sufficient to solidify a substantial portion of the milk fat content and to disperse the material other than milk fat throughout the milk fat contentof the prod uct, and subjecting the cooled and partially solid ified product to further agitation to'control the inter-crystalline structure of the milk fat'content of the product.

7. The method of producing solidified milk fat concentrate Which comprises the steps of neutralizing creamto reduce the acidity thereof, subjecting the neutralized cream to agitationsufii- -cient to securethe uniting of a substantial 'portion of the milk-fat globules in thecreani, heat- ,ing the neutralized and agitated product to asuitable separating temperature, separating the heated product to secure a separation product having a high milk fat concentration, standardizing said separation product to secure a substantially neutral acidity therein, reseparating 'said standardized separation' product to secure a reseparation product containingin excess of ninety-five per cent milkfat, and'subjecting thereseparation product toiagitation and attempering suificient to'solidify a substantial portion of the milk fat'content of said reseparation' product.

v 8. The method of producing butter from cream which comprises the steps of adding an acidneutralizing agent to the cream to reduce the acidity thereof to the desired point, subjecting the cream I jecting the standardized product to simultaneous agitation and cooling suificient tosolidi'fy a sub stantial portion'of the milk fat content and to disperse the material other than milk fat throughout the milk fatcontent of the product.

9. The'method of producing butter which comprises the steps of subjecting cream'to agitation suificient'to secure the uniting of a substantial portion of the milk fat globules in the cream, heating the agitated product to a temperature above the melting point of the milk fat in the agitated product, separating the product to produce a separation product having a milk fat concen= tration in :excess of eighty per cent, adding an acid neutralizing agent to reduce the acidity of the separation product, subjecting the separation product to the effect of sub-atmospheric pressure and increased temperature for a sufficient period of time to efiect the deodorization and pasteuriza tion of the separation product, standardizing said separation product to secure a milk fat-concentration equivalent to that desired ingthe finished butter, and subjecting the standardized product to simultaneous agitation and cooling sufficient to solidify a substantial portion of the milk fat content and to disperse the material other than milk fat throughout the milk fat content of the product.

10. The method of producing butter from cream which comprises the steps of subjecting cream to agitation suilicient to secure the uniting of'a substantial portion of the milk fat'globules in the cream, heating the agitated product to' a suitable separating temperature, separating the agitated product to produce a separation product having: a milk fat concentration in excess of eighty per cent, adding a suitable acid neutralizing agent to said separation product to reduce the acidity thereof to a desired concentration, pasteurizing the neutralized separation product, standardizing said pasteurized separation product to secure a milk fat concentration equivalent to that desired in the finished butter, and subjecting the standardiz'ed product to simultaneous agitation and cooling suflicient to solidify a substantial portion of the milk fat content and to disperse the material other than milk fat throughout the milk fat content of the product. i I

11. The method of producing butter from cream which comprises the steps of subjecting cream to agitation sufficient to secure the uniting of a substantial portion of the milk fat globules in the cream, attempering the agitated product to a suitable separating temperature at which the milk fat in the agitated product is melted, separating the agitated product to produce a separation' product having a milk fat concentration in excess of eighty per cent, and subjecting said separation product to simultaneous agitation and cooling sufficient to solidify a substantial portion of the milk fat content thereof and to disperse the material other than milk fat throughout the milk fat content of the product, said separation product being pasteurized and standardized at any step in the proces prior to said simultaneous agitation and cooling to secure thereby a milk fatconcentration in the product being processed equivalent to that desired in the finished butter.

12. The method of producing butter which comprises the steps of subjecting cream to agitation sufficient to secure the uniting of a substantial portion of the milk fat globules in the cream, heating the agitated product to a suitable separating temperature, separating the product to produce a separation product having a milk fat concentration in excess of eighty per cent, subjecting the separation product to the eifect of sub-atmospheric pressure and increased temperature for a sufficient period of time to effect the deodorization and pasturization of the separation product, standardizing said separation product to secure a milk fat concentration equivalent to that desired in the finished butter, and subjecting the standardized product while under super-atmospheric pressure and while in the presence of a controlled quantity of gas to simultaneous agitation and cooling suiiicient to solidify a substantial portion of the milk fat content of the standardized product and to disperse the material other than milk fat throughout the milk fat content of the product.

13. The method of processing a product containing milk fat in the dispersed phase comprising the steps of agitating the product to secure the uniting of a substantial portion of the milk fat content thereof, said product While being agitated being at a temperature below the temperature at which solidification of the milk fat con tent commences, heating the agitated product to a suitable separating temperature, and centrifugally separating the heated product to produce a separation product having a high milk fat content,- whereby the percentage of the milk fat remaining in other separated fractions of the heated product is substantially reduced.

14. The method of processing a product containing milk fat comprising the steps of agitating the product to secure the uniting of a substantial portion of the milk fat content thereof, said product while being agitated being at a temperature below the temperature at which soliditemperature, and centnrugany separating the heated product to produce a separat on product 5 having a high milk fat content, whereby the percentage of milk fat remaining in other separated fractions of the heated product is substantially reduced. j V

15. The method or prceessine a product containing inilk fat in the dispersed phase comprising the steps of agitating the product to secure the uniting of a substantial portion of the milk fat content thereof, said product while being agitated being at a temperature below the tempera ture at which solidification of the milk fat con tent commences, heating the agitated product to a temperature above the solidification temperature of the milk fat content thereof, subjecting the heated and agitated product to the effect of sub-atmospheric pressure and increased tempera ture for a sufficie nt period of time to effect the deodorization and pasteurizatio of the heated and agitated product, and centrifugally separating the heated product to produce a separation product having a high milk fat content, whereby the percentage of milk fat remaining in other separated fractions of the heated product is substantially reduced.

16. The method of producing a product con taining milk fat in the dispersed phase comprising the steps of agitating the product to secure the uniting of a substantia1 portion of the milk fat content thereof, said product While being agitated being at a temperature below the temperature at which solidification of the milk fat content commences, heating the agitated product to a temperature above the solidification temperature of the milk fat content thereof, separating the heated product to produce a separation product having a high milk fat content, whereby the percentage of milk fat remaining in other separated fractions of the heated product is substantially reduced, and subjecting the separation product to the effector sub atmospheric pressure 5 and increased temperature for a sufficient period of time to effect the deodorization and pasteurization of the separation product.

17. The method of processing a product containing rnilk fat in the dispersed phase comprising the steps of agitating the product to secure the uniting" of a substantial portion of the milk fat content thereof, said product while being agitated being at a temperature below the tem-' perature at which solidification of the milk fat content commences, heating the agitated product to a suitable separating temperature, adding an acid neutralizing agent to said heated and agitated product to reduce the acidity thereof to a desired point, andseparating the heated prodnot to produce a separation product having a high milk fat content, whereby the percentage of milk fat remaining in the other separated fractions of the, heated product is substantially reduced.

18. The method of processing cream containing. milk fat in the dispersed phase which com: prises the steps of adding an acid neutralizing agent to cream to reduce the acidity thereof to a desired point, agitating the neutralized product to effect the coalescing ofa substantial portion of the milk fat content thereof, said product while being agitated being at a temperature below the temperature at which solidification of the milk fatcontent commences, heating the agitated product to a temperature above the solidifi+ 27': cation temperature of the milk fat content thereof, and separating the heated product to produce, a-separation product having a high milk fat content, whereby the percentage of milk fat in other separated fractions of the heated prodnot is substantially reduced.

19. The method of processing cream containing milk fat in the dispersed phase which comprises the steps of adding an acid neutralizing agent to the cream to reduce the acidity thereof to the desired point, agitating the neutralized product to secure the uniting of a substantial portion of the milk fat content thereof, said product while being agitated being at a temperature below the temperature at'which solidification of the milk fat content commences, heating the agitated product to a suitable separating temperature, and separating the heated product to produce a separation product having a high milk fat content, whereby the percentage of milk fat remaining in the other separated fractions of the heated product is substantially reduced.

, 20. The method of processing a creamery productjcontaining milk fat in the dispersed phase comprising thesteps of agitating the product in the presence of a controlled'quantity of gas to secure'the uniting of a substantial portion of the milk fat content thereof, attempering the agitated product to a desired separation temperature, and separating the attempered product to produce a separation product having a high milk fat content, whereby the percentage of ,milk fat remaining in other separated fractions of the product issubstantially reduced.

21. The method of processing a product containing milk fat in the dispersed phaselcomprising thesteps of agitating the productto secure the uniting of a substantial portion of the milk fat content thereof, said product while being agitated being at a temperature below the temperature at which solidification of the milk fat content commences, heating the agitated product to a temperature above the solidification temperature of the milk fat content thereof, separating the heated productto produce a separation product having a high milk fat content, whereby the percentage of milk fat remaining in the separated fractions of the heated product is substantially reduced, pasteurizing the remainder of the heated product, and adding an acid neutralizing agent to said product containing milk fat to reduce the acidity thereof to any desired point, said acid neutralizing agent being added to said prodnot containing milk fat at any stage of the process prior to pasteurization thereof.

22. The method of reducing the percentage of loss of ,milk fat in the process of centrifuging cream containing milk fat in the dispersed phase comprising the steps of agitating the cream at a temperature below the temperature at which solidification of the milk fat content thereof commences, said agitation being suflicient. to cause the uniting of a substantial portion of the milk fat globules in said. agitated cream, heating the agitated cream to a temperature above the solidification temperature of, the milk fat content.

thereof, and centrifuging said heated cream.

23. The method of producing butter comprising the steps of agitating a liquid dairy product containing milk fat in the dispersed phase, said agitation being sufficient to cause the uniting of a substantial portion of the milk fat in said product, heating said agitated product to a temperature above the solidification temperature of. the milk fat content thereof, separating the heated 28 product to secure a separation product-having a milk fat content in excess of eighty per cent, subjecting the separation product containing milk fat to the effect of reduced atmospheric pressure and increased temperature for a sufficient period of time to effect the deodorization and pasteurization of the separation product, standardizingsaid pasteurized product to secure the desired composition of the finished butter, subjecting said standardized product to sufficient agitation to disperse the standardizing agent and to maintain said dispersion of the standardizing agent, subjecting the standardized product to simultaneous agitation and super-cooling while under super-atmospheric pressure to solidify a sub-. stantial portion of the milk fat content of the product and to uniformly disperse the material other than milk fat throughout the milk fat content of the product, permitting the super-cooled product while under super-atmospheric pressure to rest in a substantially quiescent state to permit further crystallization of the milk fat content thereof, and subjecting the further crys tallized product to further agitation to control the inter-crystalline structure of the 1 milk .fat content of the product.

24. The method of producing butter comprising the steps of agitating a liquid dairy product containing milk fat in the dispersed phase at a temperature below that atwhich the milk fat content thereof commences to solidify, said agitation being sufficient to cause the uniting of a substantial portion of the milk fat globules in said product, heating said agitated product to a temperature above the solidification temperature of the milk fat content thereof, separating the heated product to secure a separation product having a milk fat content in excess of eighty per cent, subjecting the separation product containing the milk fat to the effect of sub-atmospheric pressure and increased temperature for a sufiicient period of time to secure the deodorization and pasteurization of said separation product, standardizing said pasteurized product to secure the desired composition of the finished butter, subjecting said standardized product to sufficient agitation to disperse the standardizing agent and to maintain said dispersionof the standardizing agent, subjecting the standardized product to simultaneous agitation and supercooling while under super-atmospheric pressure to solidify a substantial portion of the milk fat content of the product and to uniformly disperse the material other than milk fat throughout the milk fat content of the product, and permitting the super-cooled product while under superatmospheric pressure to rest in a. substantially quiescent state to permit further crystallization of the milk fat content thereof.

25. The method of producing butter compris ing the steps of agitating a liquid dairy product containing milk fat in the dispersed phase, said agitation beingsufficient to cause the uniting of a substantial portion of the milk fat globules in said product, heating said agitated productto a temperature above the solidification temperature of the milk fat content thereof, separating'the heated product to 'secure a separation product having a milk fat content in excess of eighty 'per cent, subjecting the separation product to the effect of sub-atmospheric pressure andincreased temperature for a sufiicient period of time to 'effeet the deodorization and pasteurization of the separation product, standardizin said pasteurized product by the addition of standardizing 29.. t r secur a mi k at ,c nq tra uiv; ai'e 'nt 'td that desired inthe finished buttei' sub-j jetting said standardized product to (su fiicient'f i'se the standardizing fagents and to maintain saidfdi slpersion otsaidpstand-f ardizi ng agents, subiecting the standardiged' A product" to simultaneous agitation and super cooiihgwhi le under super atrnospheric pressure tosolidi'f iasubstantialportion of the milkjfatf content of the product and t'o'uniformly' disperse the "rnat'eriall "'othnthan' milk fat" throughout the milkifat "content of the product; permitting the super cdoled product whilefunder super-atmosg pher'i --pressure-tq rest] "in 'a substantially quie cent state to permitjf'urther crystallization of"the""m'ilk fat content thereotysubjecting the further crystallized product to further agitation Y to'control ithe inter-crys talline growth of the milk rap content of "the product; and adding an acid neutralizing agent to said liquiddairy produc'tto reduce'theacidity thereof to any desired point, said acid" neutralizing agent beingadded tosaid liquid dairy produlctfatany stage'of the process prior to the simultaneous" agitation and agitation t6 disp'e manager t fi separation product.

26; fI'he *method of producing butter compris ing the stepspf agitating afliquid dairy 'productc'ontaining milk fat in the dispersed phase, saidfagitation being sufficient to cause a uniting of'a"'sub's tantia1 portion of the milk fat globules in"said"product, heating said 'agitat'edproduct" to a temperature above the solidification temprature or the milk fat content thereof, separating the; heated product td'jse'cure a separation product havinga milkjfat content in, excess of eighty per cent; sub-jecting 'the' separation prod-n uctto" the"effejct of increased temperature for a "si'lflicient period of timeto effect the pasteur izationof' slaid sipar'ationproduct, standardiz ing'saidproductbyl the addition of standardizing agents't'o secure-a Inilkfat concentration equivalenfto thafldesir'e'd in the finished butter, subjecting said standardizedproduct to sufficient agitation tddispefrse the standardizing agents and to "maintainfsaid" dispersiono'f the stand ardizing ag'entsf'subjecting" the standardized product to simultaneous agitation and super coolingwhil'e under super-atmosp h eric pressure for a sufficient period stantia-l portion of themilkffat content of the product and to uniformly disperse the material other-"th n "milk fat throughout the milk fat content of the product, permitting the supercool'd'product While under" super-atmospheric 7 pressure to rest in asubstantially Quiescent state to permit" furthe'r crystallization of the milk fat content thereof, subjecting the further crystallized 'product to 'further agitation to control'the inter crys'talline structure of the milk fat content 'of 'the"product,'and adding an acid neu tralizing agent to said liquid dairy product to reduce the excess acidity thereof to any desired point, said'acidneutrali'z'ing a ent being added to said liquid dairy product at any stage of the process prior to the simultaneous cooling and agitation of said separation product.

27. The method of producing butter comprising the steps of agitating a liquid dairy product containing milk fat in the dispersed phase at a temperature below that at which the milk fat content commences to solidify, said agitation being sufiicient to cause a uniting of a substantial portion of the milk fat globules in said product, heating said agitated product to a temperature above the solidification temperature of the 75 in are a age;

1 ti eto solidify" a subeaiela 30. m ilk iat content thereof fseparating the heated prqductjte se ure" a separationprdductjhay"" a'j, mil fat cont nt in le'xc of eightyfper cent," o m WQS' P WOH ,r qd ctl q l bel efie tg 5 of reducedfatmospherici"prcsslll f'3 d" i e tern erature: for afsuifi'cient period jof time to t 7 h jefi rizati na d pas unza g r fa milk jfat concentrationie ed; t at desiredimthej finished butter, .sub:.;' jsetid standa l'dizefd product t0. sllfi'iciellt 1911 to dispersef the standardizing agen of maintain said dispersion of thef'sta'ri J jz in'gf agents, "subjectingjthe Standar to simultaneous agitation and when cooling? while under super-atmospheric."pressii in the Presence of a controlled quantity of, g for'a 's'ufficient period of timefto, solidifya su r'tion of; the milk, fat content of;

4*: the minaret content thereof; and ubje g 'thei furthe crystallized product to furtherlagitation :1' to; cont'rblth'e interj crystalline structure or the? ijl kj fat cbntentof the prQduct, 1 34: eihesip i p pd i b ilt i e mnr s i s 'i sib'fga 'itaun a" l q i d iry pr containi 35 enh iesaid'egnation being sufficien t to clause 40 at a'tem'perature aboyeeightyfiiiedegrees Fa-hi f enheit lto secure a; separation product having a milk lfat dontentlinekcess of eightyper cent, sub-- jectln'g jthe 'separation product to the effect of, reduced atmospheric pressure aridfincreased, temperature for a sufiicient period efn eto ef fect the deodori'zation and pasteurization meant, sep a n product, ang i g said deodorjifzed and "I eat edj' ratien P d ct. to fa temperature; of less than one hundredtwenty egrees Fahren-jv h itan e a r t ann etyld g 'ees' F nh t stahfol ardizing said,cooledproduct to secure, a": milklf at concentrationjo'f appro imately eighty j per. c ntg ie ina s id s nda d zed tn bauct. to f bie tas'ita en a a mp rat nexcess of; ninety degrees Fahrenheit to disperse the stand: w v argi g" agent' nat maintain said dispersion L of the s'tandardizin'g' fagent, subjecting the standv ardiz'ed and agitated product forif urther agitation iand simultaneous supercooling ata tem -v perature betyveenthirty degrees Fahrenheit and "Seventy degrees Fahrenheit Wh l1e the product is k tii qi 15b i u rre mq q es r 111 7. i cess of twenty pounds per square inch gauge to thereby solidify a substantial portion of the milk fat content of the product, permitting the supercooled product while under superatmospheric pressure to rest in a substantially quiescent state for a period of time .varying between one and eight minutes to thereby permit further crystal- 7 lization of the milk fat content thereof, and subjecting the further crystallized product to further agitation to control the inter-crystalline structure of the milk fat content of the product.

29. The method of producing butter comprisg the steps of agitating a liquid dairy product for a sufiicient period of time to effect the deo-,

dorization and pasteurization of the separation product, cooling said deodorized and pasteurized separation product to a temperature of less than 7 one hundred twenty degrees Fahrenheit and greater'than ninety degrees Fahrenheit, standardizing said cooled product by the addition of standardizing agents to secure a milk fat concentration of approximately eighty per cent, subjecting said standardized product to sufficient agitation at a temperature in excess of ninety degrees Fahrenheit to disperse the standardizing agents and to maintain said dispersion of the standardizing agents, subjecting the standardized and agitated product to further agitation and simultaneous super-cooling at a temperature between thirty degrees Fahrenheit and seventy degrees Fahrenheit for a period of time varying between one and four minutes while the product is" subjected to super-atmospheric pressure in excess' of twenty pounds per square inch gauge to thereby solidify a substantial portion of the milk fat content of the product and to uniformly disperse the material other than milk fat throughout the milk fat content of the product, permitting the super-cooled product while under superatmospheric pressure to rest while in a substantially quiescent state for a period of time varying between one and eight minutes to thereby permit further crystallization of the milk fat content thereof, and discharging the further crystallized product into a container.

' '30. The method of producing butter comprising the steps of agitating a liquid dairy product in' the dispersed phase while at a temperature below eighty-five degrees Fahrenheit and while in the presence of a controlled quantity of gas, said agitation being sufiicient to cause a coalescing of a substantial portion of the milk fat globules in said product, heating said agitated productto a temperature above eighty-five degrees Fahrenheit, separating the heated product at a temperature above eighty-five degrees Fahrenheit to secure a separation product having a milk fat content in excess of eighty per cent, subjecting the separation product to the effect of reduced atmospheric pressure. and increased temperature for a sufiicient period of time to effect thedeodorization and pasteurization of the separation product, cooling said deodorized and pasteurizedseparation product to a temperature of less than one hundred twenty degrees Fahrenheit and greater than ninety degrees Fahrenheit,

standardizing said cooled product by the addition of standardizing agents to secure a milk fat concentration of approximately eighty per cent,

subjecting said standardized product to su'flicient agitation at a temperature in excess of ninety degrees Fahrenheit to disperse the standardizing agents and to maintain said dispersion of the standardizing agents, subjecting the standardized and agitated product to further agitation and simultaneous super-cooling at a temperature between thirty degrees Fahrenheit and seventy degrees Fahrenheit while the product is subjected to super-atmospheric pressure in excess of twenty pounds per square inch gauge in the presence of a controlled quantity of gas to thereby solidify in excess of fifty per cent of the milk fat content of the product and to uniformly disperse the gas and material other than milk fat throughout the milk fat content of the product, permitting the super-cooled product while under super-atmospheric pressure to rest in a substans tially quiescent state for a period of time varying between one and eight minutes to thereby permit further crystallization of the milk fat; content thereof, and subjecting the further crystallized product to further agitation to control the intercrystalline structure of the milk fat content of the product.

31. The method of producing butter which comprises the steps of heating cream to a suitable separating temperature, subjecting said uct having a high milk fat concentration, pasteurizin'g said separation product, standardizing said pasteurized product to secure a milk fat concentration equivalent to that desired in the finished butter, and subjecting the standardized product to simultaneous agitation and cooling suflicient to solidify a substantial portion of the milk fat content and to disperse the material other than milk fat throughout the milk fat content of the product.

132. The method of processing a creamery product containing milk fat in the dispersed phase comprising the steps ofattempering the product to a suitable separating temperature, agitating the product in the presence of a controlled quantity of gas to secure the uniting of a substantial portion of the milk fat content thereof, and separating the attempered product to produce a separation product having a high milk fat content, whereby the percentage of milk fat remaining in other separated fractions of the product is 

